I have been wanting to share this recipe for a while, but haven’t since it has been locked up in storage for the past four months during my move. Plus, it wasn’t quite berry season yet. Now is the perfect time!
This is one of my favorite go-to desserts for summertime. It’s so simple and delicious and really highlights the season’s best berries.
I normally use raspberries, but found some plump and juicy blackberries and decided to try it with those instead. Either can be used and both are delicious!
The buttermilk in the batter makes the cake tender and the sugar sprinkled on top before baking makes for a surprise light crunch.
First, prepare your cake batter.
Pour it into a buttered and floured cake pan and smooth the top.
Now, if you have one around, grab a cute littler helper like this to assist you in sprinkling the batter with berries:
She loves to help!
Bake and allow to cool in the pan for a few minutes.
Serve and enjoy!
I’ve tried this recipe with both raspberries and blackberries, but I’m sure other fresh berries, such as blueberries, would work as well.
Berry Buttermilk Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick (4 Tbsp) unsalted butter, softened
2/3 cup sugar, plus extra for sprinkling (about 2 Tbsp)
1/2 tsp vanilla extract
1 large egg
1/2 cup buttermilk, well-shaken
1 cup fresh berries, such as raspberries or blackberries
1. Preheat oven to 400 degrees. Butter and flour a 9-inch round cake pan.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. Using a mixer, beat the butter and 2/3 cup sugar at medium-high speed until light and fluffy. Add vanilla, and egg and beat until well incorporated and batter is smooth.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing until just combined. (You may need to finish mixing gently by hand to ensure that you don’t have any clumps around the side or bottom of the bowl.) Do not over mix.
5. Pour batter into cake pan and smooth top. Scatter berries evenly and sprinkle top with additional sugar (about 2 Tbsp) until evenly distributed.
6. Bake until cake is golden brown, and a toothpick inserted into center of cake comes out clean, about 20-25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm. Flip back over onto serving plate. Serve when cool, and refrigerate any remaining cake.
Source: Adapted slightly from Gourmet Magazine, June 2009
Tips and Thoughts:
I have tried both fresh and frozen berries in this cake and get the best results from fresh berries.
If you don’t have buttermilk on hand, you can make your own using white vinegar or lemon juice. Place 1/2 Tablespoon of vinegar or juice in a liquid measuring cup. Full measuring cup to 1/2 cup line with milk. Stir and allow to stand for a few minutes before using.
I’ve been lazy in the past and just used cooking spray with flour to prepare my pan. I have found that if you take the time to use real flour and butter to prepare your pan, you will have better results.
Serve with more fresh berries and a little whipped cream or sprinkling of powdered sugar.